Tag: Hard Squash

Pumpkin Sweet Potato Soup

recipes

Ingredients:

  • Pumpkin (4 cups)
  • Sweet Potato, peeled and diced (2 lbs.)
  • Onion, diced (med.)
  • Apple Cider (1 cups)
  • Consomme (2 tbsp.)
  • Butter (2 tbsp.)
  • Garlic, minced (1 tsp.)
  • Bay leaf (1)
  • Black or White Pepper (.5 tsp.)
  • Cinnamon (.25 tsp.)
  • Nutmeg (.125 tsp.)
  • Allspice (.125 tsp.)
  • Water (7 cups)

Directions:

  1. Cut Pumpkin in half and remove seeds.
  2. Place cut side down in a 9×13 casserole dish with .5 inches of water in the bottom.
  3. Bake at 350 degrees for 45 – 60 minutes.
  4. When cool, scoop out flesh and mash with a potato masher.
  5. Saute Onion, Garlic, and Bay leaf in Butter.
  6. Add all other ingredients and bring to a boil.
  7. Simmer for 30 minutes until potatoes are soft.
  8. Optionally mash with a potato masher for a smoother and thicker soup or leave us is for a chunky brothy soup.

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Pumpkin Black Bean Soup

recipes

Ingredients:

  • Pumpkin Puree (30 oz.)
  • Onion (1 med.)
  • Diced Tomatoes (14.5 oz.)
  • Black Beans, drained (30 oz.)
  • Heavy Cream (1 cup)
  • Stock (3 cups)
  • Olive Oil (3 tbsp.)
  • Curry Powder (1 tbsp.)
  • Cumin (1.5 tsp.)
  • Cayenne Pepper (.5 tsp.)
  • Salt (1 tsp.)

Directions:

  1. Saute Onion in Olive Oil
  2. Add Stock, Tomatoes, Black Beans, and Pumpkin Puree.
  3. Bring to a boil.
  4. Lower to a simmer and add Cream, Curry Powder, Cumin, Cayenne Pepper, and Salt.

Pumpkin Chili

recipes

Ingredients:

  • Red Bell Pepper, diced (1 med.)
  • Green Bell Pepper, diced (1 med.)
  • Carrots, peeled and diced (.5 lbs.)
  • Quinoa, uncooked (.75 cups)
  • Pumpkin Puree (30 oz.)
  • Cannellini Beans, dry and soaked overnight (2 cups)
  • Garlic, minced (1 tsp.)
  • Chili powder (3 tsp.)
  • Cumin Powder (1 tsp.)
  • Smoked Paprika (2 tsp.)
  • Allspice (.5 tsp.)
  • Cinnamon (1 tsp.)
  • Nutmeg (.25 tsp.)
  • Salt (1 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Put all ingredients in a slow cooker.
  2. Add enough water to cover the ingredients.
  3. Cook for 6-8 hours on low.

Moroccan Vegetables

recipes

Ingredients:

  • Cabbage, chopped (small)
  • Carrots, sliced (1 lb.)
  • Onion, diced (lg.)
  • Eggplant, peeled and cubed (med.)
  • Tomato, diced (lg.)
  • Butternut Squash, peeled and cubed (.5 lg.)
  • Great Northern Beans (15 oz. can)
  • Raisins (.5 cups)
  • Butter (2 tbsp.)
  • Turmeric (1.5 tsp.)
  • Cinnamon (.5 tsp.)
  • Ginger, ground (.5 tsp.)
  • Allspice (.25 tsp.)
  • Salt (1 tsp.)

Directions:

  1. Saute Onions in Butter.
  2. Add Cabbage and cook until soft.
  3. Add Eggplant and cook until soft.
  4. Stir in Turmeric, Cinnamon, Ginger, Allspice, and water as needed. Bring to a boil.
  5. Add Carrots, Squash, Tomatoes, and Salt.
  6. Cook covered until veggies are soft.  Approximately 40 minutes.
  7. Add Beans and Raisins and simmer for 20 minutes.

Acorn Squash Soup

recipes

Ingredients:

  • Acorn Squash, halved and seeded (2)
  • Sweet Onion, chopped (large)
  • Carrot, peeled and chopped (.5 lbs)
  • Garlic, minced (.5 tsp.)
  • Butter (3 tbsp.)
  • Vegetable Stock (3.5 cups)
  • Half & Half (.25 cups)
  • Nutmeg (.5 tsp.)
  • Cinnamon (.5 tsp.)
  • Salt (.5 tsp.)
  • Black Pepper (.5 tsp.)

Directions:

  1. Put Squash in baking dish cut side down.  Add water to cover the bottom.
  2. Bake at 400 degrees for about 45 minutes until flesh is easily pricked with a fork.
  3. Let cool and scoop out flesh.
  4. Saute Onion, Garlic, and Carrot in Butter until soft.
  5. Add Squash and Stock and bring to a boil.
  6. Simmer for 20 minutes.
  7. Puree in blender until smooth.
  8. Add Half & Half, Nutmeg, Cinnamon, Salt, and Black Pepper.
  9. Thin with water if desired.

Wild Rice Harvest Skillet

recipes

Ingredients:

  • Onion, small (diced)
  • Butter Nut Squash, peeled and cubed
  • Baby Kale (1 pkg.)
  • Wild Rice Mix (1 pkg.)
  • Vegetable stock (4 cups)
  • Butter (tbsp.)
  • Thyme (.5 tsp.)
  • Milk (2 tbsp.)
  • Provolone (.5 cups or more)
  • Salt (1 tsp)

Directions:

  1. Saute Onion in Butter in the Instant Pot and add Thyme.
  2. Add Squash and coat with onion mixture.
  3. Add Stock, Salt, and Baby Kale.
  4. Cook under pressure for 17 minutes.
  5. When pressure come down, mix in Provolone and Milk.

Risotto, Butternut Squash

recipes

Ingredients:

  • Butternut Squash, peeled and diced
  • Onion (medium)
  • Brown Rice (2 cups)
  • Butter (3 tbsp.)
  • Olive Oil (1 tbsp.)
  • Sage, dry (4 tsp.)
  • White Cooking Wine (.5 cups)
  • Vegetable stock (4 cups)
  • Black Pepper (.5 tsp.)
  • Parmesan Cheese (.5 cups)

Directions:

  1. In instant pot, saute Onion in Olive Oil and 2 tbsp. Butter until clear.
  2. Add Sage and continue cooking for 30 seconds.
  3. Add Butternut Squash and mix thoroughly for 2 minutes.
  4. Add Wine a cook until mostly cooked off.
  5. Add Rice and Vegetable Stock.
  6. Cook under pressure for 19 minutes.
  7. When pressure comes down, mix in Parmesan and 1 tbsp. Butter.

Delicata Pesto Pasta

recipes

Ingredients:

  • Delicata Squash, peeled, de-seeded, and cut small (2 med.)
  • Parsley, Flat (1 cup)
  • Walnuts (.75 cups)
  • Pasta (1 lb.)
  • Walnut Oil (.5 cups)
  • Garlic, minced (1.5 tsp.)
  • Olive Oil (2 tbsp. + .25 cups)
  • Sea Salt
  • Black Pepper
  • Sage, dried (1 tsp.)
  • Parmesan (.5 cups)

Directions:

  1. Toss Squash in 2 tbsp. Olive Oil, 1 tsp. Salt, and 1 tsp. Black Pepper.
  2. Place on baking sheer covered in foil and cooke at 425 degrees for 20-25 minutes, flipping once.
  3. Combine Walnuts, Parsley, Garlic, and Sage in food processor until coarsely chopped.
  4. Add Walnut Oil, 1 tsp. Salt and .5 tsp. Black Pepper. Process until smooth
  5. Boil Pasta.
  6. Drain Pasta and reserve .25 cups of the water.
  7. Mix reserved water, food processor contents, and Parmesan.
  8. Combine Pasta, Squash, and pesto sauce.